Mexican Mole Poblano

Ingredients

• 8 chicken pieces
• 6 dried mulato chillies, 4 ancho chillies, 2 pasilla chillies, deseeded and soaked
• 1 onion
• 5 garlic cloves
• 3 tomatoes
• 1/4 cup sesame seeds
• 1/4 cup almonds
• 1/4 cup raisins
• 2 corn tortillas, torn
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp aniseed
• 50g dark chocolate, chopped
• 3 tbsp oil
• 1 litre stock
• Salt

Instructions

1. Simmer the chicken in stock for 30 minutes; reserve broth.
2. Toast the seeds, nuts, tortillas and spices separately, then blend with the soaked chillies, tomato, onion and garlic to a smooth paste.
3. Fry the paste in oil for 15 minutes until very dark.
4. Stir in 500ml chicken stock and the chocolate; simmer 30 minutes until thick and glossy.
5. Add the chicken and warm through.

Serving suggestions

• Serve over the chicken with rice and warm tortillas.

Storage & reheating

Sauce keeps 5 days; better the next day; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions